β-Galactosidase production and ethanol fermentation from whey using Kluyveromyces marxianus NCIM 3551

摘要

β-Galactosidase production and ethanol fermentation from whey were studied using Kluyveromyces marxianus NCIM 3551 at laboratory scale. Optimum β-galactosidase production and ethanol fermentation was obtained with 16 h old culture at an inoculum size of 10% over an incubation period of 20 h at pH 5.0 and at 25℃. Nitrogen supplementation was found to have not much effect on P-galactosidase production and ethanol fermentation.